Haku

Haku’s relocation is reflected in its shift of culinary direction which, while still somewhat tied to the restaurant’s roots of Japanese cuisine, incorporates more international influences from American chef Rob Drennan and his team. The result is inventive and beautifully presented, with tasting menu highlights such as arrow head squid with shiso, caviar and truffle-topped yukon potatoes, and Jerusalem artichoke ice cream complemented by hazelnut crumble and chocolate. A wine pairing menu offers a medley of sake, red, white and plum wines to enjoy, while friendly service from both staff and chefs make for an engaging experience.

Tatler Tip

A “zero pairing” with five glasses of nonalcoholic beverages made of fruit, vegetables and tea is also available.